Christmas Traditions in

Provençal traditions are rooted in both charming local customs and historical religious rituals. During this festive season, called Calendale, villages throughout Provence host Christmas Markets, Santons Fairs, Lighting Festivals and Tours of Nativity Scenes leading up to Le Gros Souper on and Les Treize desserts following . Rent a luxury villa the south of France with family and friends for the holidays and delight in the regional mores.

The season officially kicks off on December 4, Saint Barbara’s, or St. Barbe’s, Day, when wheat and lentil seeds are planted into small dishes. Once the shoots grow, symbolizing a good harvest and prosperity for the new year, they are decorated with ribbon and are used as part of the Christmas Eve table decorations.

The Christmas crib, or crèche, is an important part of the in Provence, dating back to the 17th century. Santons, or little saints, are small, handmade figurines sculpted from wood and clay. The santons are painted and decorated to represent various traditional professions, such as a baker, fishmonger or butcher, farm animals, and biblical characters to populate the nativity scene. Santons Fairs and Christmas Markets are a wonderful opportunity to add to one’s ever expanding santons collection.

On Christmas Eve, the dining table is covered with three white tablecloths of decreasing size, so that each layer is seen, and three white candles, symbolizing the Holy Trinity. The sprouted lentils and wheat planted on St Barbe’s are adorned with ribbon and sprigs of myrtle or holly to decorate the table.

Christmas Eve Dinner, or Le Gros Souper, is a meat-free meal featuring seven dishes of vegetables and regional fish specialties, such as l’argo bouido, a garlic and herb soup, and brandade de morue, made with cod and potato. The seven dishes represent the seven sorrows of the Virgin Mary.

Traditionally, the table remains set for three days of celebration, from the 24th to the 26th. As the family leaves for Midnight Mass, the leftovers remain on the table so that the angels and ancestors may also enjoy the feast.

Perhaps the most popular of the Christmas festivities is les treize desserts, or the thirteen desserts, to be enjoyed after Midnight Mass. These ritual deserts represent and the twelve apostles at the last supper and thus always number thirteen. Though the exact desserts may vary by local or family tradition, in essence they remain similar and fall into four basic categories — dried fruits and nuts, candied fruit, fresh fruit and pastry.

Dried figs, raisins, almonds and hazelnuts symbolize “the four beggars,” the Religious Orders of the Franciscans, Dominicans, Carmelites and Augustin monks.

Candied fruits include quince paste, white nougat, made of hazelnuts, pine nuts and pistachio, and black nougat, made of honey and almonds. Near Aix-en-Provence you’re likely to see Calisson d’Aix, a specialty of the region made from candied melon and ground almonds.

Fresh fruits are likely to be oranges, tangerines, apples, pears and grapes.

The star of the thirteen desserts ispompe à l’huile, sometimes called fougasse, a sweet, light, openwork bread made with olive oil and flavored with orange blossom water or lemon peel. To insure good fortune for the coming year,pompe à l’huile must be broken by hand, and never cut with a knife, the way Christ broke bread with the apostles.

Traditionally the thirteen desserts stay on the table for three days to share with visiting guests.

Calendale is a wonderful, celebratory time in the south of France and a fantastic time to visit. Travel to Provence for the holidays when you’ll find great options for villa rentals and lots of activities in which to partake throughout the region. Aix-en-Provence hosts celebrations throughout December, from lighting ceremonies to markets to an acclaimed santons festival. Enjoy the Festival of Nativity Scenes in Bonnieux, get in some last minute shopping at the Gordes , and try not to miss the famed Christmas Market in Saint Rémy de Provence.

Joyeuses Fêtes!

Interested in renting your own private luxury villa in Provence? Contact Only Provence to get the inside scoop and plan your holiday!

Palmiers Recipe

Palmiers Recipe

Palmers are a delightful pastry and wonderful in their simplicity. In less than an hour and with just a few ingredients, you can create a delicious dessert or tea time snack. Preparation could not be easier, and after making these just one time, you’ll be able to make Palmiers without a recipe and perhaps with some additional flavorings. These are perfect to whip up for surprise guests or to offer at the end of meal with a cup of coffee. Palmiers have a fantastic, crisp crunch, but beware, because with that fantastic crunch comes a scattering of crumbs. Have a napkin handy!

Ingredients:

1 Sheet Puff Pastry, thawed

2 – 3 Tablespoons Butter, melted and cooled (approximate amount)

1/4 Cup Sugar (approximate amount)

Method:

1. Sprinkle sugar on a flat work surface, then roll out puff pastry into a large square — around 12 inches by 12 inches. Be sure to flip and turn the dough often, sprinkling with more sugar when necessary to prevent sticking. Flipping and turning is the best way to make sure the dough rolls out evenly. 2. Brush melted butter over the square, then liberally sprinkle with sugar. 3. Fold in one edge to the quarter line (as opposed to the centerline), then fold in the other side to the opposite quarter line. Spread butter and sugar over the strips as before, then bring the folded edges in to meet at the centerline — you should have three layers of dough on either side. Fold once more, at the center line, so one half is on top of the other. 4. Put dough in the fridge for around 20 to 30 minutes ideally, though if you’re in a bit of a hurry, just until the oven heats. 5. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 6. Once chilled, cut the dough crosswise into strips, approximately 1/2 inch wide. You should have around 20, though a few more or a few less is just fine. Place the strips cut side up on the baking sheet, around two inches apart to allow room for the Palmiers to puff up. You may need two baking sheets — you can either bake two sheets at a time or one at a time. If you opt for one at a time, keep unused dough refrigerated until ready to bake. 7. Bake the Palmiers for around 8 to 10 minutes. They should start to puff up, and the bottoms should begin to turn golden as they caramelize. Carefully turn over the Palmiers with a metal spatula or similar utensil. Bake for another 3 to 5 minutes, until puffed, golden and caramelized on both sides. 8. Transfer to a cooling rack and allow to cool on the baking sheet. Serve at room temperature. These are best day of, but will keep for a few days in an airtight container.

Suggestions:

-Add cinnamon, spices or lemon zest to the sugar

-In place of the butter and sugar, spread a think layer of melted chocolate or jam

-Once baked, dip Palmiers into melted chocolate or drizzle with melted chocolate

-Dip Palmiers into melted chocolate then sprinkle with chopped nuts (pistachios!), dried coconut or crushed peppermint candies

-Make a savory version with a thin layer of shredded cheese and herbs in place of the butter

11 Fun Things About Gordes

11 Fun Things About Gordes While Renting Your Luxury Villa

Designated one of the most beautiful villages in France, Gordes resides on a giant cal-careous rock from the monts de Vaucluse in Provence. An inspiration to artists such as Marc Chagall, the panoramic views of the Luberon valley from this hilltop village are nothing short of spectacular. There’s much to see and enjoy in and around Gordes and while each of these could stand on their own, here are 11 reasons to visit this special Provencal village.

1. You won’t find a wooden building in Gordes (or fences for that matter). All buildings are required to be made of the beautiful stone Provence is known for and use terra cotta roof tiles.

2. The castle, located in the center of the village, dates back to 1031 and was partially rebuilt in Renaissance style in 1525.

3. Locals and visitors love the vibrant, weekly Tuesday Market. Fresh bread, local pro-duce and fabrics abound. The farm land surrounding Gordes is known for growing al-monds, olives and grapes. While exploring the area, be sure to stop in at a few wineries to sample the local vin.

4. Space is limited in a fortified hill village. For protection during turbulent times, Gordes developed an underground network of more than 50 rooms dug into rock, now called the Saint-Firmain Palace cellars. Once used as storage areas and artisan’s workshops, this subterranean labyrinth also provided hiding places and escape routes.

5. The Cercle Repulicain, a historic café founded in 1911 as part of France’s network of Cercles Républicains, resides in the heart of the village. Ask to sit on the terrace enjoy to the picturesque views.

6. Surrounding the village are many little, quiet, well- preserved hamlets. The largest, in the valley southwest of Gordes, is called Les Imberts, which has it’s own 18th century church and two soccer stadiums. Consider renting a luxury villa in one of these hamlets for a peaceful getaway.

7. Just a short drive from Gordes, the Abbey de Sénanque was established in 1148 by Cistercian monks. The lavender fields blooming in front of the Abbey is perhaps the most recognized photograph of Provence. Today the the monks who live at Sénanque grow lavender and tend honey bees for their livelihood. The landscape of the valley where the Abbey lies is simply stunning and should not be missed.

8. The nearby Village of Bories, Le village des Bories, consists entirely of small, ovoid buildings made only of stone. Classified as a Historical Monument, the ancient drystone huts were built without the use of mortar and are thought to go back several centuries BC.

9. Set in a traditional Luberon farmhouse, the Lavender Museum, Musée de la La-vande, is filled with the delightful aroma of genuine lavender. Watch a short film and learn about about growing and distilling the iconic flower of Provence, take an audio tour of the museum including stills dating back to the 16th century, and do some shopping for authentic lavender products.

10. Filmmakers are taken with Gordes’ magnificent setting. Scenes from several mov-ies and television mini-series, including A Good Year, Mistral’s Daughter, A Year in Provence and Mr. Bean’s Holiday were filmed in Gordes.

11. The biggest festival in Gordes, Les Soirees d’été de Gordes, is an annual music festival in early August. As with many Provencal villages, Gordes holds festivals throughout the year — a wine festival in mid-August, a village festival in early October and an almond tree festival in spring.

Gordes is lovely to visit year round, whether it’s admiring the chateau, exploring the caves or simply enjoying a glass of rosé on the terrace, this charming village is a must see.

Interested in renting your own private luxury villa in Gordes? Contact Only Provence to get the inside scoop and plan your holiday in the Luberon! Winter Festivals in Provence

Is there anything better than sitting around the fireplace with family and friends on a brisk, winter’s evening? Yes, yes there is —sitting around the fireplace at a luxury vacation villa in Provence.

Consider visiting Provence in the off season. The weather may be a bit crisp, but it’s the perfect opportunity to enjoy winter festivals and celebrations in a region so full of tradition and culture. Whether you opt to rent a villa in the Luberon or the Alpilles, in Gordes or St Rémy, you’ll be near fun festivities and never too far from local specialtyvin chaud, or hot .

From mid-October through all of November, villages throughout Provence host the Festival des Soupes, when locals prepare delicious soups from traditional recipes handed down from generation to generation. During the event, the soups are evaluated by a jury and then visitors are invited to taste.

Truffle fans won’t want to miss the Carpentras Truffle Festival. On Friday mornings from November 15, 2014 to March 15, 2015, find beautiful, aromatic black truffles harvested from the slopes of Mont Ventoux.

Aficionados may also want to visit Pernes les Fontaines Truffle Market on January 25, 2015 for truffle tastings, truffle searching demonstrations, and an array of truffle products.

Provence kicks off holiday celebrations on December 4th, Saint Barbe Day, and continues through February 2nd, Candlemas. This period is called Calendale.

Santons, tiny clay figurines depicting the Nativity scene, are part of the Provencal holiday tradition. Santon fairs and exhibitions begin as early as November and are held through the first part of January. Find great gifts, enjoy Provencal culture and musical performances.

The Santons Fair in Marsielle starts on the last Sunday of November and goes through December 31st.

The Aix Santons Fair begins November 20th and runs through December 31st.

Sorgues hosts a Santons and Crafts fair November 22 – 23, 2014.

Saint-Rémy-de-Provence, a favored village among visitors to Provence, is the place to be if you’re looking for festivities during the holidays.

Nocturne de Noël takes place in early December, when the town’s holiday lights are all switched on. Shops stay open late and live music plays.

The Christmas Market, Le Petit Marchédu Gros Souper, offers crafts, santons, christmas caroling and all the ingredients for the Gros Souper, or big dinner, and the thirteen desserts traditionally eaten in Provence on Christmas Eve. The 2014 market will be held on December 21st – 23rd.

The Mimosa Festival is held for ten days each February celebrating the beautiful, yellow mimosa flower with decorated floats, music and street entertainment. You can explore a mimosa forest, learn about the plant’s cultivation, or visit a perfumery to see how the mimosa fragrance is captured in a bottle. In 2015, the festival takes place from February 18 – 25 in Mandelieu.

The Lemon Festival in Menton, February 14 – March 4, 2015, features giant designs made exclusively from citrus fruits as well spectacular floats decorated with oranges and lemons.

And while not exactly a festival, stores in France are only legally allowed to hold sales twice a year, in January and July, so if you’re in Provence in January, enjoying the blooming mimosas, why not drop into a shop or two.

In sum, exploring Provence during the year end holidays is a fantastic alternative to the busier summer season, with the weekly price of luxury villas rentals at significant reductions.

Interested in renting your own private luxury villa in Provence? Contact Only Provence to get the inside scoop and plan your holiday!

Goat Cheese Nirvana

Goat Cheese Nirvana

I am a bona fide goat cheese lover. If you’re not, I implore you to sample some real, honest to goodness, French goat cheese and just try to resist it’s magical spell. French goat cheese, or chèvre, comes in a variety of shapes and styles, diverse flavor profiles and textures. Often named after their region of origin, French goat cheeses range from tangy to mild, creamy to firm, slightly tart to somewhat sweet, grassy or with a hint of walnut, plain or enhanced. The beauty of goat cheese is that it can stand on its own or heighten a dish. Try some. Try a lot. And soon you’ll be a goat cheese lover too!

The Seemingly Endless Varieties…

There are three main types of goat cheese: fresh, soft-ripened and aged.

Fresh goat cheese is soft, spreadable, rindless, white and often molded into a log. Feta and Le Cornilly are two examples. Soft-ripened goat cheese has either a cream colored natural rind or a whitish bloomy rind. These cheeses are mostly round, button shaped or cylindrical. While some opt not to, both types of rinds are edible. Ripening first on the outside, the inside remains soft and creamy. Some examples of soft-ripened cheeses are Bûcheron, Selles sur Cher and brie.

Aged goat cheeses are often covered in edible ash or “washed”in water, wine or a brine to prevent drying out, aid in rind development and help create a depth of flavor. These cheeses age anywhere from a few weeks to several months. Tomme de chèvre is an example of a washed rind and the pyramidal Valencay an example of ash covered.

While staying at your villa in Provence, I recommend visiting cheesemongers at the markets or cheese shops within the villages to sample and purchase a variety of delightful French cheeses. I just love La Cave aux Fromage in St Rémy.

Be sure to try the regional chèvre, Banon, made in Provence. Banon is aged for a minimum of two weeks and wrapped in a chestnut leaf, held tight with raffia. This cheese is soft, slight acidic and pairs well with Côtes du Rhône.

How to Serve

Cheese should be left out at room temperature for an hour for optimal flavor, though fresh cheese should be kept refrigerated. Cheese boards are best when they feature at least three cheeses, moving from mildest to strongest, and accompanied by jam, fruit, nuts, baguette or crackers. Round cheeses should be quartered, logs sliced into discs, and pyramids cut into slices, like pie.

Beyond the Cheeseboard — Some Great Recipe Ideas for Goat Cheese

So versatile, goat cheese can be part of almost any course, sweet or savory, starter, entrée or dessert. Here are a few of my favorites:

—Fresh goat cheese in a salad with arugula, pine nuts, sliced pears and vinaigrette

—A slice of baguette topped with a soft-ripened cheese, then lightly toasted until the cheese begins to melt —and if you’re feeling decadent, drizzle with truffle honey

—On toast, slather fresh goat cheese and top with sliced strawberries and a touch of balsamic vinegar, or top with ripe peaches and a hint of nutmeg, or top with olive tapenade

—For a delicious tart, try soft-ripened cheese, caramelized onions, a handful of arugula and a few lardons

—For a great starter, try fresh or soft-ripened cheese in a tart with asparagus, artichoke and tomato

—Sautébitter greens (like rapini or dandelion greens) then add fresh goat cheese, lemon zest and a sprinkling of fresh thyme before serving warm or at room temperature

—Homemade goat cheese ice cream: try a version with berries or another with lemon, honey and lavender

—Serving fresh goat cheese mixed with lemon zest alongside poached or roasted fruit for refreshing dessert

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